Rabbit Glaze

3-4 large rabbits

2 tablespoons each, basil, oregano, salt and pepper

1 tablespoon each, celery salt, chopped chives, chopped parsley

Sauce:

1 gallon rabbit stock

3/4 pound butter

3 ounces pimentos

1/2 teaspoon nutmeg

2 tablespoons fresh parsley

2-1/4 cups flour

3-1/2 cups marsala wine

Cut rabbit into pieces, place on a sheet pan. Season with basil, oregano, salt, pepper, celery salt, chopped chives and chopped parsley. Bake at 350 degrees for 35 to 40 minutes or until golden brown. Drain stock from the sheet and save, keep warm. Melt butter in a one and a half gallon saucepan, add flour and cook roux for five minutes. Add warm rabbit stock, a little at a time. Add marsala wine, pimentos, nutmeg and parsley and cook until thickened, stirring constantly.

Put rabbit in serving bowl, cover with roux, garnish with chopped parsley and serve.

Copyright 1998-2014 Stephen Ricciardelli